GOLDEN
CAKE WITH CHOCOLATE SOUR CREAM FROSTING
TIPS ON HOW TO MAKE A GOLDEN CAKE
WITHOUT ANY DELAY.
YIELD
Makes 12 servings
ACTIVE TIME
1 hour
3 hours
·
3 1/2 cups cake flour (not self-rising)
·
1 tablespoon baking powder
·
3/4 teaspoon baking soda
·
1 teaspoon salt
·
2 sticks (1 cup) unsalted butter, softened
·
2 cups sugar
·
4 large eggs at room temperature
·
2 teaspoons vanilla
·
2 cups sour cream
·
Chocolate sour cream frosting
·
Garnish: brown sugar butter cream
PREPARATION
1.
1. Preheat
oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottoms of each
with rounds of wax or parchment paper. Butter paper and dust pans with flour,
knocking out excess.
2. Sift
together flour, baking powder, baking soda, and salt.
3. Beat
together butter and sugar in a large bowl with an electric mixer until light
and fluffy. Add eggs 1 at a time, beating well after each addition, then beat
in vanilla. Add half of flour mixture and mix at low speed until just blended.
Add sour cream, mixing until just combined, then add remaining flour mixture,
mixing at low speed until batter is smooth.
4. Divide
batter between pans, smoothing tops. Bake in middle of oven until cake is
springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in
pans on racks 10 minutes, then invert onto racks, remove paper, and cool
completely.
5. Trim
tops of cooled cake layers with a long serrated knife if necessary to make flat
and level. Halve each layer horizontally with serrated knife to make a total of
4 layers.
6. Put 1
cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining
cake layers using 3/4 cup frosting between each layer. Frost top and sides of
cake with remaining frosting.
Cooks' notes:
•Cake layers can be made
1 day ahead of assembling and kept, wrapped well in plastic wrap, at room
temperature.
•Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Bring to room temperature before serving.
•This batter can be baked in a 13- by 9- by 2-inch pan 50 to 55 minutes; or in 30 (1/2-cup) muffin cups about 25 minutes.
•We used 2 pastry bags, one fitted with an 3/4-inch plain tip and the other fitted with a 3/4-inch ribbon (basket weave) tip, and couplers to decorate our cake, but it won’t be any less attractive or delicious if you decide simply to use candles
•Cake can be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Bring to room temperature before serving.
•This batter can be baked in a 13- by 9- by 2-inch pan 50 to 55 minutes; or in 30 (1/2-cup) muffin cups about 25 minutes.
•We used 2 pastry bags, one fitted with an 3/4-inch plain tip and the other fitted with a 3/4-inch ribbon (basket weave) tip, and couplers to decorate our cake, but it won’t be any less attractive or delicious if you decide simply to use candles
Want to know the Secret behind a perfect cake baking click here http://www.youtube.com/channel/UCOUHam2UFR2pdgHAP20sRmQ
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